makes 3 cups
These oven roasted chickpeas are my go-to high protein crunchy snack and salad topper. They are ridiculously easy to make, but do take at least 45 minutes in the oven, so plan ahead. They can be stored in an airtight container at room temperature to stay fresh. Try them on my Kale Salad with Sun-dried Tomatoes or add them to my Spinach Walnut Pasta Salad.
2 15-ounce cans of chickpeas, rinsed and drained
1 tablespoon grapeseed oil
1/2 teaspoon granulated garlic
pinch of red chile flake
generous sprinkle of salt
1. Preheat oven to 400. On a parchment-lined sheet tray, toss chickpeas with grapeseed oil, granulated garlic, red chile flake and salt. Roast in the oven for 45-60 minutes, tossing once or twice, until chickpeas shrink and are crunchy and crispy (but not burned).